Macaroni and cheese was always one of my favorite dishes as a child, whether made from scratch or from a box. Either way, my mom usually tried to spiff it up, adding tuna or broccoli or something. Truth be told, even though I liked tuna and broccoli, I preferred my mac and cheese unadulterated – I just wanted straight-up pasta and cheese. Total kid food, right? My tastes have become somewhat more ...
pasta
Milkless Monday: Dairy-Free Tuna Noodle Casserole
While I’m not a fan of fake cheese products, I’m fine with cheese-like sauces that are comprised of all-natural ingredients. This recipe uses a combination of cashews, potatoes, carrots, onions, and oil to make a surprisingly savory and creamy cheese-sauce approximation. Tuna noodle casserole is a classic American comfort food, and those who can’t have dairy shouldn’t have to miss out! ...
Pasta with Butternut Squash, Sausage, and Arugula
According to my mom, squash and yams were some of my favorite foods as an infant. I apparently ate so many of them that the bottoms of my feet turned slightly orange in color, at which point my mom (rightly) became concerned and scaled back my squash/yam consumption. I don’t remember any of this, and oddly, from as far back as my memory permits, I hated squashes and yams. Incidentally, “squash” ...
Lemony Avocado Orzo Salad with Lentils
In my opinion, some of the best vegan recipes are ones you don’t even intend to be vegan, but realize after making them that they are. My family wasn’t always semi-vegetarian. When I was about ten or so, we stopped eating beef and pork. To this day, I’m not entirely sure what my parents’ original justification was, whether it was for personal health reasons, environmental concerns, or ...